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Blueberry Cornbread

By Britney
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 12
sliced blueberry cornbread with blueberry butter smeared on top.
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Moist blueberry cornbread made with fresh blueberries and swirls of blueberry preserves. Serve warm with homemade blueberry butter!

Equipment

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Ingredients 

  • 1 1/2 cups (225 g) Yellow Cornmeal, (fine ground)
  • 2 cups (250 g) All Purpose Flour
  • 1 tsp Kosher Salt
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Nutmeg
  • 1 1/2 cups (270 g) Fresh Blueberries, (if using frozen, don't thaw)
  • 1 cup (240 g) Buttermilk
  • 1/3 cup (80 g) Sour Cream
  • 2 (100 g) Eggs
  • 1 tbsp (15 g) Vanilla Extract
  • 3/4 cup (150 g) Sugar
  • 1/4 cup (55 g) Brown Sugar
  • 3 tbsp (42 g) Oil
  • 1/4 cup (85 g) Blueberry Preserves
  • 1/2 cup (113 g) Salted Butter, (melted)
  • 2 tbsp Salted Butter, (room temperature, cut into small chunks to place on top of the cornbread batter)
  • 1 tbsp Sugar, (for sprinkling on top of the batter)

Homemade Blueberry Butter

  • 1/2 cup (113 g) Salted Butter, (room temperature)
  • 2-3 tbsp Blueberry Preserves
  • 1 tbsp Honey

Instructions 

  • Preheat the oven to 375 degrees F. Line an 8x8 baking dish with parchment paper so that there's about 2 inches overhang.
  • In a medium bowl, whisk together cornmeal, all purpose flour, kosher salt, baking powder, baking soda, and nutmeg. Add in blueberries and toss to coat. 1 1/2 cups Yellow Cornmeal 2 cups All Purpose Flour 1 tsp Kosher Salt 2 1/2 tsp Baking Powder 1/4 tsp Baking Soda 1/4 tsp Nutmeg 1 1/2 cups Fresh Blueberries
  • In a separate large bowl, add buttermilk, sour cream, eggs, vanilla extract, brown sugar, sugar, and oil. Whisk together for about 1 minute, until combined. 1 cup Buttermilk 1/3 cup Sour Cream 2 Eggs 1 tbsp Vanilla Extract 3/4 cup Sugar 1/4 cup Brown Sugar 3 tbsp Oil
  • Use a rubber spatula to fold in the dry ingredients until just combined, about 30 seconds. Pour in the melted butter and mix until just combined. 1/2 cup Salted Butter
  • Use a spoon to dollop the blueberry preserves onto the batter and use the spatula to gently fold in the preserves to create swirls throughout the batter (don't mix in too much, just a few folds). 1/4 cup Blueberry Preserves
  • Add the batter into the prepared pan and add chunks of room temperature butter and a sprinkle of sugar on top. 2 tbsp Salted Butter 1 tbsp Sugar
  • Bake on the middle oven rack for 60-70 minutes, start checking at the 55 minute mark to ensure that the top isn't browning too quickly. (if it is, cover with aluminum foil until it's fully baked)
  • Let the cornbread cool in the pan for about 15 minutes.
  • While the cornbread is baking, make the blueberry butter. Add room temperature butter to a bowl. Use a hand mixer to beat the butter for about 2-3 minutes, until fluffy and smooth. Then add blueberry preserves and honey and mix until smooth and combined. Serve alongside the cornbread. 1/2 cup Salted Butter 2-3 tbsp Blueberry Preserves 1 tbsp Honey

Nutrition

Calories: 489kcal, Carbohydrates: 61g, Protein: 6g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 481mg, Potassium: 168mg, Fiber: 3g, Sugar: 28g, Vitamin A: 653IU, Vitamin C: 3mg, Calcium: 99mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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